Non-temper filling fats

ABSTRACT

Fat compositions, comprising: 
     - 35-80 wt % SUS 
     - less than 5 wt % S3 
     - 7-60 wt% (U 2  S+U 3 ) 
     - less than 40 wt % SSU 
     whereas: weight ratio ##EQU1##  wherein S=saturated fatty acids C 16  -C 18   
     S&#39;=saturated fatty acids C 10  -C 24   
     U=unsaturated fatty acids C 16  -C 22   
     are excellent cool-melting, non-temper, non-trans filling fats.

Non-temper confectionery fats consisting substantially of triglyceridesthat are capable of crystallization in the β-crystal form and contain anexternally added, minimal working amount of a fat component that isitself capable of stabilizing β'-crystals, wherein the fat componentcapable of stabilizing the β'-crystals comprises at least a vegetabletriglyceride of the SSO-type and/or a triglyceride of the S₃ -type(S=saturated fatty acid C₁₀ -C₂₄ ; O=oleic acid), are the subject ofBritish Patent Application 9121578.0.

Although the use of these fat blends in confectionery products ismentioned in this British Patent Application, application of the fats infilling fats is only disclosed in a very generic sense. Fat blends forfilling fats need to be softer than fat blends for otherconfectioneries.

From U.S. Pat. No. 3,492,130 triglyceride compositions are known thatare temperable and that are good compatible with cocoa butter. Thesecompositions contain 70-95 wt % SOS-fats, 5-30 wt % SUU+SSU (1:1)-fatsand about 1% SSU/U₂ S-fats. In EP 78,568 margarine fats are disclosedthat comprise 3-9% S₃ ; 32-50% SUS, 5-12% SSU and 20-32% SOO/SLS fats.According to EP 347,006 fats for butter-like spreads are composed of1-9% S₃ ; 30-50% SOS; 5-12% SSO, while the remainder consists of SOO andSLS-fats. In none of these references an application of the fats asfilling fats is mentioned, while also the role of the SUS/SSU ratio forthe product properties was not understood.

We have now found a new cool-melting, non-temper, non-trans filling fatcomprising a fat blend having the following composition :

- 35-80 wt. %, preferably 51-80 wt. %, and most preferably 55-70 wt % ofSUS;

- less than 5 wt. %, preferably less than 3 wt. %, of S₃ ';

- 7-60 wt %, preferably 10-50 wt % of (U₂ S+U₃)

- less than 40 wt. % of SSU;

- the weight ratio ##EQU2## wherein S=saturated fatty acid having 16-18C atoms;

S'=saturated fatty acid having 10-24 C atoms;

U=unsaturated fatty acid having 16-22 C atoms, in particular C_(18:1).

The preferred fat compositions are derived from palm fat so that the SUScomponent of the fat is mainly POP. Therefore, our new fats contain atleast 35 wt. % of C_(16:0), in particular at least 45 wt. % of C_(16:0),and less than 8 wt. % of C_(18:0), in particular less than 6.5 wt. %.

The SSU component of the fat blend is preferably a PPO fat (P=palmitic;O=oleic). These fats are obtainable by an enzymic process as describedin our European Patent Applications EP 209 327 and 91300496. However,also StSTO, as obtainable according to European Patent Application9130551.6, can be applied (St=Stearic).

The S₃ ' component of our new compositions might contain one type offatty acid; however, it is preferred to use S₃ ' of the type S₁ S₂ S₁,wherein S₁ and S₂ are both saturated fatty acids having C₁₀ -C₂₄ ;however, the carbon numbers of S₁ and S₂ differ by at least two. Anexample thereof is PStP, which is obtained by the hardening of a palmmid-fraction. It should be emphasized that the maximum amount of S₃ 'present in the composition is 5 wt %. If a fat blend, however, containsonly minor amounts of S₃ ' and problems arise upon crystallisation ofthe fat, it is possible to raise the S₃ ' content, however, remainingbelow the maximum amount of 5 wt %.

Very suitable fat blends display N₂₀ (not-stab; NMR-pulse) values of atleast 20, preferably at least 40%. These values are measured aftersubjecting the fat to the following T-regime: melt at 80° C.; coolingfrom 80° C. to 60° C.; keep it 10 min. at 60° C., 1 hr at 0° C.; 0.5 hrat 20° C.

Our invention also concerns confectionery products consisting at leastpartly of a filling fat, wherein the fat component of the filling fathas the composition of our new cool-melting, non-temper, non-transfilling fats.

The fillings can further contain cocoa powder, milk powder, such as fullcream milk powder (=FCMP), sugar and emulsifier, e.g. lecithin.

The following Examples will illustrate our invention further.

EXAMPLE I

Chocolate filling compositions were prepared according to the followingrecipe :

    ______________________________________                                        Dark chocolate        18 wt. %                                                Fat blend             47 wt. %                                                FCMP                  10 wt. %                                                Sugar                 25 wt. %                                                Lecithin              0.4 wt. %                                               Total fat content:    55.5 wt. %                                              ______________________________________                                    

In these compositions, fat blends A, B and C were applied; thecomposition of these fats is given in Table I.

                  TABLE I                                                         ______________________________________                                                 Blend A     B**    C                                                 ______________________________________                                        S.sub.3    2.6           2.2    2.3                                           SUS        77.7          67.7   70.6                                          SSU        16.0          13.7   14.3                                          U.sub.2 S + U.sub.3                                                                      4.6*          17.9   14.4                                          SUS/SSU    4.8           4.9    4.9                                           C.sub.16:0 55.3          51.1   52.2                                          C.sub.18:0 6.9           6.1    6.4                                           ______________________________________                                         *not according to invention.                                                  **N.sub.20 (n.s.) = 61                                                   

The fillings were prepared by mixing of the dark chocolate, the FCMP andthe sugar in a Hobart mixer at 50° C. with about 15% of the amount offat (A, B and C) on product. The mixture was refined in a triple rollermill. The remainder of the fat and the lecithin were mixed with theblend thus obtained in a Hobart mixer at 50° C. The filling was cooledto 30° C. and poured into aluminium cups.

The fillings were placed in cabinets at 20° C. and at 25° C. and storedfor 2 months.

After storage for 1 week at 20° C., the samples were evaluated by atrained taste panel. A scale from 1 to 9 was set up for hardness,meltdown and coolness, the scale being:

    ______________________________________                                        Hardness:1 = soft     9 = very hard                                           Meltdown:1 = very slow                                                                              9 = very fast                                           Coolness:1 = not cool 9 = very cool                                           ______________________________________                                    

The results were:

    ______________________________________                                        Sample      A            B     C                                              ______________________________________                                        Hardness    9.0          4.0   4.5                                            Meltdown    2.0          6.5   5.5                                            Coolness    2.0          5.0   5.5                                            ______________________________________                                    

Consequently, sample A was too hard, had a slow meltdown and was notcool.

After storage of the samples for 1 month at 20° C. or 25° C., no bloomwas found.

EXAMPLE 2

Another filling was prepared by mixing of cocoa powder, FCMP, sugar andabout 20% of the fat on product in a Hobart mixer at 20° C. The mixturewas refined in a triple roller mill and conched for three hours at 50°C. along with a further 15% of the fat on product. The lecithin and theremaining fat were added and the filling was conched for a further hour.It was cooled to 30° C. and poured into aluminium cups. The fillingswere placed in cabinets at 20° C. and at 25° C. and stored for 2 months.Consequently, the following recipe was use:

    ______________________________________                                        Cocoa powder 10/12    13 wt. %                                                Fat blend             52 wt. %                                                FCMP                  10 wt. %                                                Sugar                 25 wt. %                                                Lecithin              0.4 wt. %                                               Total fat             55.8 wt. %                                              ______________________________________                                    

The fat blends applied were fats D and C (see Table II).

                  TABLE II                                                        ______________________________________                                                      Blend D                                                                              C**                                                      ______________________________________                                        S.sub.3         1.5      2.3                                                  SUS             61.2     70.6                                                 SSU             6.0      14.3                                                 U.sub.2 S + U.sub.3                                                                           31.8     14.4                                                 SUS/SSU         10.2*    4.9                                                  C.sub.16:0      46.9     51.2                                                 C.sub.18:0      5.4      6.4                                                  ______________________________________                                         *not according to invention                                                   **N.sub.20 (n.s.) = 66                                                   

An evaluation of the samples with fats D and C resulted in a coolnessvalue after 1 week at 20° C. of:

4.0 for sample D

6.3 for sample C

After 1 month' storage at 20° C. and 25° C., sample D showed bloom,whereas sample C showed no trace of bloom.

We claim:
 1. Cool-melting, non-temper, non-trans filling fat comprisinga fat blend having the composition :% SUS=35-80 wt. %, preferably 51-80wt. %; % S₃ '=less than 5 wt. %, preferably less than 3 wt. %; % (U₂S+U₃)=7-60 wt. %, preferably 10-50 wt. %; % SSU=less than 40 wt. %.weight ratio ##EQU3## wherein S=saturated fatty acid having 16-18 Catoms; S'=saturated fatty acid having 10-24 C atoms; U=unsaturated fattyacid having 16-22 C atoms, in particular C_(18:1).
 2. Cool-melting,non-temper, non-trans filling fat according to claim 1, wherein the fatblend has an SUS-content of 55-70 wt %.
 3. Cool-melting, non-temper,non-trans filling fat according to claim 1, wherein the SUS component isderived from a palm fat.
 4. Cool-melting, non-temper, non-trans fillingfat according to claim 1, wherein the fat contains at least 35 wt. % ofC_(16:0) and less than 8 wt. % of C_(18:0).
 5. Cool-melting, non-temper,non-trans filling fat according to claim 4, wherein the C_(16:0) contentis at least 45 wt. % and the C_(18:0) content is less than 6.5 wt. %. 6.Cool-melting, non-temper, non-trans filling fat according to claim 1,wherein the fat blend displays an N₂₀ (n.s.) of at least 20, preferablyat least
 40. 7. Confectionery product consisting at least partly of afilling fat, wherein the fat component of the filling fat has acomposition according to claim 1.